Ingredients

1 tablespoon OLIVE OIL

4 ounces SALT PORK [or bacon]

2 pounds STEW BEEF

1 pound MUSHROOMS [TRIMMED AND HALVED]

2 ONIONS [SLICED THIN]

3 CARROTS [PEELED AND THINLY SLICED]

3 teaspoons GARLIC [Minced]

2 sprigs Thyme [fresh]

1 Bay Leaf

1 teaspoon Salt

1/2 teaspoon Peppercorns [cracked]

1/4 cup Flour

2 cups Red Wine [dry]

1/2 cup Beef Broth

1 Orange [zest of]

3 tablespoons Parsley [fresh, chopped fine]

Preparation

  1. In a large skillet heat oil over medium high heat. Add salt pork [or bacon] and cook, stirring until crisp. Using a slotted spoon, transfer to a paper towel to drain. Drain off all but 2 tablespoons of fat.

  2. Add beef to the pan, in batches, and brown. About 4 minutes per batch. Transfer to slow cooker.

  3. Add mushrooms to pan and cook until tops are lightly browned, about 4 minutes. transfer to slow cooker. Add onions and carrots to pan and cook, stirring, until softened, about 7 minutes. Add garlic, thyme, bay leaf, salt, and peppercorns and cook, stirring, for 1 minute. Add flour and cook, stirring, for 1 minute. Add wine and beef broth, bring to a boil and cook, stirring and scraping up brown bits from the bottom of the pan, until thickened, about 5 minutes.

  4. Transfer to slow cooker, Stir in salt pork [or bacon] and orange zest. Cover and cook on low for 8 hours on low, or 4 hours on high, until beef is very tender. Discard the bay leaf. Garnish with parsley before serving.